1 pound gluten free elbow macaroni shaped pasta
4 tablespoons (1/2) stick unsalted butter
1/4 cup gluten free all-purpose flour or white rice flour
2 cups milk
2 cups grated cheese, preferably sharp cheddar and Monterey Jack
2 tablespoons corn starch
salt and pepper to taste
1. Cook Pasta: Bring a large pot of water to a boil. Add salt and pasta to water and bring to a boil. Cook pasta as directed until pasta is al dente. Drain cooked pasta in a colander and set aside..
2. Make Roux: While pasta is cooking, melt butter in a medium saucepan over medium heat. When butter starts to sizzle, whisk in flour to make a roux. It will be pasty and thick. Continue to whisk for about 1 minute.
3. Add Milk: Gradually add the milk to the saucepan, whisking continuously to combine. Heat milk until steaming.
4. Prep cheese: In a medium bowl, toss cheese with corn starch to coat cheese. Add cheese in handfuls to milk, whisking to combine well before adding more cheese. Reduce heat to simmer and continue to whisk until cheese sauce is smooth. Add more milk if mixture is too thick or continue to simmer if too thin.
5. Heat Broiler: While cheese is melting, preheat broiler.
6. Combine Macaroni & Cheese: Combine cooked macaroni and cheese mixture and toss to combine. Taste and adjust salt and pepper.
7. Finish & Serve: Pour macaroni mixture into a cast iron skillet. Place skillet under broiler until top is browned and bubbly. Serve immediately. Enjoy!
